My love for the twice-baked potato knows no bounds. I mean, we're basically talking about mashed potatoes mixed with cheese and other good things, stuffed inside a potato skin, and baked until crispy. How could that be bad? Answer: it can't.
I'll eat these any old time and with all manner of fillings. But if you're headed to a Super Bowl Party next week, this bacon-cheddar version is a guaranteed hit.
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When the Occupy Wall Street movement was born last September in Zucotti Park, just one and a half miles from my apartment in New York City, I started noticing some striking images on Twitter, Facebook and Instagram and so one day at lunch I walked down there.
It wasn't so much the now ubiquitous handmade signs protesting social and economic inequality, corporate greed, and corruption that drew me in, it was the everyday slices of life. People were living there. To a food writer, that trigge...
I'm currently writing a book on pudding, so as you might imagine, I am intensely interested in all things mousse and pudding at the moment. I'm always on the lookout for unusual new recipes, and the most interesting one I've seen lately is this two-ingredient mousse that breaks the cardinal rule of working with chocolate — and yet somehow it makes amazing mousse in just five minutes! How?
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I love chai. I love making homemade chai. And I really love bourbon. So when I saw this recipe on Saveur's website last week, I knew it would be on the weekend agenda.
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Ever wondered why fruits and vegetables are wrapped in cellophane? Why cereal comes in cardboard boxes? Why soda bottles are sold in litres, not quarts? As a member of the National Museum of American History's Food and Wine History Team, food historian Cory Bernat spends his time pondering such things in an effort to better understand the connection between supermarkets and food consumption habits in the United States.
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Every week we bring you our favorite posts from our friends at Serious Eats. This week we find some heat with recipes for sweet and spicy red pepper cornbread, roasted red pepper farro salad (with a paprika and honey dressing!), and steak with warming, red wine-marinated mushrooms. Read on for these and more of our favorite finds from Serious Eats!
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The bad news is that there is no quick and easy way to remove candle wax from anything. The good news is that with patience, elbow grease and a little knowledge, you can remove wax from just about everything.
• Remove Candle Wax from Anything Apartment Therapy
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Q: I bought a bag of Organic Ezekiel flour at my local health food store - it contains wheat, rye, barley, millet, lentils, and soybeans. I have tried adding in a cup of this flour when I make bread or buns but it seems to be lacking gluten (I think) because the bread and rolls don't rise up, they just puff out to the side. How can I use this flour?
Sent by Sarah
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We normally see penny tile in the bathroom; it's much less common in the kitchen. But how fun and playful are these little round tiles? Spread on a wall, we think they make a space look bigger—and they're a nice, still-classic alternative to the ubiquitous subway tile.
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Do you love the look of stainless steel countertops? They simply make my heart sing, but I'd never considered attempting to get the look without professional help. Check out how these homeowners cut the cost by leaps and bound and did it themselves.
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The love of vegetables can be deceptive. Even though I adore Brussels sprouts, and kale and I should have made it legal years ago, I recently realized with a jolt of surprise that I don't eat nearly the amount of vegetables this love affair would suggest. Something didn't add up. To help me (and you) out, here are the top 10 tips from our readers on packing more vegetables into real-life meals and cooking.
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Need a wintertime pick-me-up? Let me suggest this dazzling concoction: a bright and sunny soda featuring freshly muddled kumquats and pink peppercorn syrup.
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When I think of my favorite comfort foods, the vast majority of them are, shall we say, a bit wanting in the nutrition department. Dolsot bibimbap is the exception. Like mac and cheese or potato pancakes, this popular Korean dish has plenty of carbs – but it's also a well-balanced meal, with a rainbow of vegetables and protein crowning the bowl of hot, steaming rice.
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I first spotted these labeled chalkboard cupboards last year on Apartment Therapy, where they sparked a spirited discussion. Some people loved the quirky charm, others hated the hipster vibe, while a few even questioned the practicality of using chalk in the kitchen (chalk dust and all). What do you think?
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If you bring your lunch to work or regularly go on picnics, you understand how important it is to pack things perfectly. A soggy salad or sandwich is enough to ruin any lunch, so these smart and stylish food storage solutions are excellent.
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Pulling out my cheap(ish) white dinner plates for a party this weekend I was once again irked by the little grey scratch marks that have cropped up over the years. I did a little web surfing and found someone who had successfully tackled this very problem with an easy solution.
• How To Get Marks Off Your Plates Apartment Therapy
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Q: I just moved into a new (rented) house. For the most part the kitchen is great, but after filling it up with all my gadgets there's hardly any room to store food! I do have a huge fridge / freezer, though, so I'm planning to put as much as possible in there. But are there any foods I really shouldn't store in the fridge?
Sent by Sarah
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My bench scraper is my go-to kitchen tool. It makes all my baking blunders, stuck-on dough, or boiled-over sauces disappear in an instant. But what I didn't realize is that using it before I clean instead of after saves me tons of time and money!
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Is it time for your mid-day tea break? Then pour your self a cuppa and learn how to make authentic Cornish pasties in this short but entertaining video from The Guardian , a UK newspaper. Our cook today is Kay Bolitho and she's making her pasties as her mother and grandmother did before her in a delightfully eccentric manor house kitchen.
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Uplands Cheese Company, located in Dodgeville, Wisconsin, has been making one single cheese for just over ten years: the highly-celebrated Pleasant Ridge Reserve. It's unequivocally delicious, and is the only cheese to have won "Best in Show" three times at the American Cheese Society's annual competition. Both on paper and in your mouth, it's near-perfect.
But now, Uplands has something new. If you've never geeked out on cheese, now's a great time to start.
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Jan. 26, 2012 (8:00 PM EST) 